Stuffed Roasted Red Peppers filled with Couscous

Cuisine: Mediterranean
Course: Main Dishes, Side Dishes
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Prep Time 15 minutes
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Total Time 40 minutes
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Servings 6


  • 3 Large red bell peppers
  • 5.5 oz couscous
  • Olive Oil Cooking spray
  • 1 cup chicken breast cooked and chopped
  • 1/2 cup yellow onion chopped
  • 1/2 tsp fennel seeds
  • 1/2 cup chickpeas (canned) drained and rinsed
  • 2 tsp olive oil
  • 6 cherry tomatoes cut in half
  • 3 Tbsp tomato paste
  • 1 tsp dried oregano
  • 1/2 cup Roasted Red Peppers, marinated
  • 1 cup Prairie Farms Sour Cream
  • kosher salt and freshly ground pepper to taste


  • 6 fresh basil leaves garnish
  • Feta Cheese


  • Preheat oven to 350°F.
  • Cut bell peppers in half and scoop out the seeds and membranes. In a large pot, add water, a pinch of salt and peppers. On medium high heat, cook peppers for about 5 minutes or until slightly softened. Remove from heat and drain water.
    Coat a square baking dish with cooking spray. Prepare couscous according to package instructions and set aside.
    In a baking dish, place pepper halves standing up and set aside.
  • Drain roasted peppers and pour into a blender. Pulse to chop well.
    Heat oil in a skillet over medium heat. Add chicken, onion, fennel seeds and chickpeas. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in cherry tomatoes, tomato paste, oregano, roasted peppers and sour cream.
  • Using a fork, fluff the cooked couscous then add to cooked chicken and vegetable mixture. Stir gently to blend. Add salt and pepper to taste.
  • Fill each pepper half to the top.
  • Bake 20-25 minutes or until peppers are slightly browned.
  • Serve and top with fresh basil leaves, and crumbled feta cheese.

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